MUSHROOM & ASPARAGUS TRUFFLED RISOTTO
Yields: 4-6 servings
2 Tb olive oil, divided
¼ medium onion, diced
1 medium shallot, diced
7 stalks asparagus, chopped
1 8 oz. package baby bella (cremini) mushrooms, cleaned and diced
3 garlic cloves, minced, divided
salt & pepper, to taste
1 pinch chili flakes
2 cups Arborio rice
¾ cup white wine
8 cups chicken stock, warmed (to be added a little at a time- see setup* in picture to the left)
¼ cup fresh chopped flat-leaf parsley
1 Tb chopped fresh rosemary
1.5 Tb butter
3/4 cup grated fresh parmesan
2 tsp black truffle oil
Add 1 Tb olive oil to a medium-sized pot on medium heat. Add ½ of onion mixture (shallots and yellow onion) and sauté until translucent. Add ½ of the chopped garlic, mushrooms, asparagus and ¼ cup chicken broth, cook until vegetables are tender (about 7-8 mins). Season with salt, pepper and red chili flakes. Remove from heat and set aside in separate dish.
In same pot reheat 1 Tb olive oil. Add the remaining onions and garlic and sauté until fragrant. Add the rice and cook for 2 to 3 minutes to toast, stirring frequently.
Add wine to cover the surface of the rice and stir frequently until it has completely absorbed.
Add the reserved, warmed chicken broth 4 oz at a time and cook, stirring until the rice has absorbed the liquid. Continue to add liquid 4 oz at a time while stirring, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, but not mushy. It will be ready in about 20 minutes.
Once the rice is perfectly al dente and creamy, add the reserved mushroom-asparagus mixture to the rice. Stir to incorporate, then add the rosemary and parsley, and stir to combine until fragrant, about 1 minute.
Remove from heat and stir in butter until melted. Add parmesan cheese and stir until melted/ combined. Just before serving, drizzle with 2 ts truffle oil. Serve immediately.
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